Crock Pot Taco Soup

This is another yummy dish that we tried this week. It's also easy to make and has a bit of spice to it but wouldn't have to if spice isn't your thing. I found the idea and original recipe here but mine was pretty well changed from hers.

Ingredients
1 can Pinto Beans - Drained and Rinsed
1 Can ChickPeas (garbanzo beans) - Drained and Rinsed
1 Can Corn - Drained
1 Can Petite Diced Tomatoes with Green Chilies
1 Can Mild Enchilada Sauce -- 19oz
2 Cups Cooked and Shredded Chicken --- Mine was cooked with Hot Chili Sauce to add flavor and I actually used the meat off of four chicken drums since that's what we had thawed.
2 Cups Water
2 Boullion Cubes (You can substitute water and cubes with 16 oz of chicken broth)

Directions
Cook up your chicken and use whatever sort of seasoning you desire. I wanted our soup to have more of a spice to it so I cooked our chicken in Hot Chili Sauce.
Put all of your ingrediants into your crock pot and cook on high for at least an hour or on low for as long as you need.
This can also be put in a big pot over the stove and cooked for 20-30 minutes on medium since your chicken is already cooked.